Ingredients

1 clove garlic, crushed (if you don't like too garlicky a flavour, make it 1/2 a clove!)

Nutmeg and pepper to season

2 tablespoons brandy or sherry

2 tablespoons cream

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Preparation

Sauté the onion and rashers in the butter for 2-3 minutes.
Add the livers, turn the heat up a bit, and cook for 3-4 minutes, stirring occasionally, until the livers have stiffened a bit but are still pink on the inside.
Add all the remaining ingredients, allow to bubble for a minute or two, then remove from the heat and tip into a blender.
Whiz it up until smooth, scrape into a small bowl, cover and refrigerate.